Spain: hot regions to watch

Bierzo

Bierzo is the emerging region garnering the most attention in the UK press, largely due to its native Mencía grape – believed to be a cousin of Cabernet Franc – which has got wine writers rhapsodising about its bright fruit, refreshing acidity and elegant tannins. According to Olly Bartlett of Indigo Wine: “Mencía from Bierzo is the most important ‘new’ style to emerge from Spain in the last decade. It’s the red Albariño: a fresh style, indigenous to its area, that shows great varietal typicity when treated right.”

Made a DO in 1989, today nearly 4,000ha are planted across the small valleys in mountainous Alto Bierzo and on the wide, flat plain of Bajo Bierzo. Descendientes de José Palacios, Raúl Pérez and Bodegas Pittacum have led the way with trailblazing Parker scores, while Martin Codax’s modestly priced Cuatro Pasos, imported by Liberty, is enjoying considerable commercial success. Mencía shot to fame when Spanish wine pioneer Alvaro Palacios, spotting Bierzo’s potential, bought plots of low-yielding old vines in the village of Corullón and embarked upon his Pétalos project with nephew Ricardo Pérez Palacios.

“We saw the potential of the old vines and slate soil in Bierzo and set about making a wine that had a delicate balance of freshness, roundness, a touch of bitterness and a silky, approachable style,” says Ricardo Palacios. “But the beauty of Mencía is that while it’s approachable young, it also ages incredibly well. Our 2001s are magical now – the freshness is still there.” Ten years ago, while Spain was still seeking power and ripeness, Pétalos was an instant success in the UK, while the French also, somewhat surprisingly, embraced it.

“Palates have changed,” argues Palacios. “People are looking for lighter, fresher styles, and winemakers in Spain are adapting their wines to suit this trend. There’s a new philosophy of freshness in Spanish winemaking.” In recent years, more complex, concentrated, old vine wines are being produced by a new generation of winemakers. Mariola Varona Bayolo, export manager for Martin Codax, says: “Mencía is a very special Atlantic grape with bags of character. You get wonderful, bright red fruit from the old vines and minerality from the schist soils. It’s got fantastic acidity, good body, soft tannins and enticing spicy notes. Bierzo could be the next Napa Valley.”

Valdeorras

Kissing Bierzo to the west is Valdeorras – the gateway to Galicia in the east of the region. Like Mencía in Bierzo, white grape Godello is causing a stir among the UK wine press, and has been tipped for great things. Champion of obscure Spanish grapes Telmo Rodiguez is enjoying commercial success in the UK with his Gaba do Xil Godello, represented by Adnams, named after the river Sil, whose gorge divides Valdeorras from Bierzo. He also makes a Mencía in the region.

Godello has a similar stone fruit and citrus character to Albariño, with notes of apple, peach, apricot and honey, but is creamier and more lusciously textured than its northwesterly cousin in Rías Baixas. Godello gurus still seem to be experimenting with oak, and the better examples are invariably the lighter, less oaked styles. Martin Codax’s Mariola Varona Bayolo says: “Valdeorras is where Rías Baixas was 15 years ago. Godello is the new Albariño. Albariño will always be queen, but I’m excited about Godello. It makes clean, approachable whites with white flower, peach and hay aromas. The fruit character is easy to understand – they’re incredibly attractive wines.”

Bodegas La Tapada, owned by the Guitian family, is one of the leaders in Godello’s resurgence, and a winery to watch in the region. Meanwhile, near the 12th century monastery of Xagoaza, home to the acclaimed Bodega Godeval – the first winery to make a 100% Godello in Galicia – Rafael Palacios (above) has set up shop with Bodegas Rafael Palacios, where he makes a pair of premium Godellos: the barrel-fermented As Sortes, and Louro de Bolo, both of which are available in the UK through The Wine Society.

“I believed so strongly in Godello’s potential, it’s one of the reasons I left Rioja in 2004,” says Palacios. “It has the Atlantic influence of Albariño, and the creamy texture of Chardonnay. I began by experimenting with oak and lees ageing, but my winemaking style has changed a lot over the past eight years. I’m achieving more freshness, fragrance and terroir expression in my wines by moving away from oak and letting the terroir speak for itself. I’ve found my way.” Palacios’ wines are enjoying commercial success in Spain and the UK, along with Russia, Scandinavia the US and South America.

Spain: hot regions to watch

With more land under vine than any other country, it’s unsurprising that Spain has become a hotbed for viticultural innnovation. It is almost impossible to keep up with the pace of change in the country, whose wine map is frequently revised to accommodate ever-emerging new DOs – five of the 69 only came into being in the last six years.

Spain’s recent domestic and international success lies in championing native grape varieties, often not found outside specific regions. Shunning international varieties in favour of indigenous ones is creating characterful wines full of terroir expression from the incredibly varied terrains across Spain. A lot of the most exciting developments are taking place in the north-west corner of Spain, incorporating Bierzo, Valdeorras and Arribes.

Outside the north-west, the pace of change has also picked up in the south-east, in regions like Manchuela, Yecla and Jumilla. Spain is perhaps the most New World of the Old World countries, and a place where modern attitudes and new technology mixed with centuries of tradition is leading to some seriously exciting wines. Read on for my round-up of the regions creating the biggest buzz in the UK, and the most exciting wines coming out of them.

Toro

Situated in the north-west of Castilla y León, Toro has made great strides over the past 20 years due to the success of the powerful and expressive Tinta de Toro grape, a local take on Tempranillo. Winemaking in the region can be traced back to the end of the 1st century BC, although Toro wasn’t made a DO until 1987. The region’s reawakening started in the mid ‘90s, when a number of quality-oriented producers set about making stand-out wines. Today 50 producers are crafting wines from just under 6,000 hectares of vines. Growing conditions are extreme – cold winters and frosts are followed by sizzling summers with over 3,000 hours of sunshine, leading to high alcohol content. But the poor soils create intensely flavoured wines.

Previously known for producing clunky, inelegant styles, winemakers in Toro are now striving for more refined wines. The region is home to large quantities of old vines, including pre-phylloxera examples over 140 years old. “Toro is an incredibly exciting region with tremendous potential. The wines are slightly wild, and have a feral nature, but this is balanced by upfront fruit and pleasing warmth,” says Alex Canneti, sales director at Moreno Wines. Investment in the region from the likes of Vega Sicilia has raised the profile of the DO, and a handful of stand-out bodegas, including Vega Sicilia’s Pintia, and San Román, made by ex-Vega winemaker Mariano García, are leading the charge.

Another winery making waves is the 49ha, LVMH-owned Bodegas Numanthia, whose £120-a-bottle Termanthia 2004 was given a perfect 100-point score by Robert Parker. Portuguese-born winemaker Manuel Louzada believes there has been a recent rebirth of terroir-driven wines in Spain, saying: “Winemakers are being true to terroir and are seeking balance, concentration and elegance in their wines. I think Toro is where Priorat was five years ago. They used to say Toro wines needed to be eaten with a knife and fork because they were so big and tannic, but the region is headed in a new direction.”

Toro’s attention-grabbing wines give immediate pleasure, and so have predictably taken off in the US market, but with producers keen to make more balanced, elegant wines, are they set for UK success? “UK consumers are open-minded and willing to try new things, and Toro’s combination of Old World elegance and New World power is incredibly appealing. The UK is certainly a growing market for us,” says Louzada.

Spanish wine masterclass at Harvey Nichols

Harvey Nichols has just added another string to its already well furnished bow – first they brought us the deliciously decadent Tanqueray 10 Terrace and now, as summer folds its golden wings back in for another year, they've started hosting wine masterclasses.

Curious to see what was on offer, I headed to the infamous 5th floor after work the other evening, making a double-pronged detour: firstly to peruse their food hall and drool over the cheese, and secondly to dribble over their extensive Champagne selection – they even had a label for Krug's super rare and eye-wateringly expensive Clos d'Ambonnay, but the bottle was sadly absent.

Dragging myself away from the Champagne, I took my place at the tasting table, along with a sprinkling of fellow wine lovers. I was quickly handed a glass of golden fizz, which I presumed was Champagne, but was surprised and delighted to find out it was in fact vintage Cava: Gran Caus Brut Nature Reserva 2004. I'm a huge fan of Spanish wine but have never been a Cava nut - I find it a bit too earthy. This was different. It was amazingly elegant and refined, with rich, biscuity, autolytic notes. It had excellent body and depth, and was easily the best Cava I've ever tasted. We were off to a good start.

Frenchman Patrick Salles, Harvey Nicks' head sommelier, was our host for the evening. He championed himself to us as something of a maverick in the sommelier world - a man happy to go against the grain and push for dairing pairings in food and wine matching, which I'm all for. Food and wine, like life, is all about experimentation and discovery.

Salles chose to pair two different whites with our starter of elderflower marinated salmon with fennel and apple creme fraiche: one wine to complement the salmon and the other to complement the creme fraiche. First we tried Allende 2007, a barrel fermented Viura from Rioja. Rich, rounded and creamy, it went wonderfully well with the sashimi-like salmon and I was immediately seduced. Next up was Terras Gauda, O Rosal Albariño 2008 from Rias Baixas, which was fresh and fruity, with lemon, grass, gooseberry, peach and apricot dominating.

After a brief lesson in decanting, remarkably my first in three years at Decanter, Salles performed the same trick with the main course: smoked duck breast with cream cabbage and bacon in a Madeira jus. The duck, smoked in Earl Gray tea, was heavenly. It had a gamony flavour, which, when combined with the meaty Spanish reds, absolutely sang. First we tried Pittacum Mencía 2005 from up-and-coming region Bierzo. Mencía is an exciting Spanish grape variety to watch, and the rising star didn't disappoint. Dense with bramble fruits, wild cherries, herbs and flowers, there was a lot going on in the glass.

The second red was Aalto 2006 from Ribera del Duero, one of the northern Spanish region's icon wines alongside Vega Sicilia and Pingus. It was distinctly different from the Bierzo – sweeter, more opulent; more hedonistic. The nose and palate showed black currant, black cherry, chocolate, vanilla and toffee, wrapped around toasty oak and spice. Pudding was an equally decadent affair - a gooey chocolate fondant with banana and coconut ice cream paired with Moscatel, Emilin NV from Bodgeas Lustau that looked and tasted like treacle.

The day after the tasting I called Aalto winery, as I was researching an article on Ribera del Duero and needed some quotes. The bodega's founder, Javier Zaccagnini, picked up the phone. We get talking and he mentions that he's in London for the next few hours, so I suggest we meet for lunch. I take him to my local tapas bar, Mar I Terra in Southwark, and over octopus and lamb cutlets I tell him that I tried his wine for the first time last night. That's the crazily beautiful thing about the wine world - one minute you can be discovering a wine for the first time, and the next you're having lunch with the winemaker. You can see my video interview with Javier here.